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Comment: Ex-library book. The item shows wear from consistent use, but it remains in good condition and works perfectly.

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It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.

The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.

With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

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Editorial Reviews

From the Inside Flap

It's hard enough to satisfy choosy diners at a hot New York restaurant--imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers. The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent. With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

The Candle Cafe in NY City is legendary for great vegetarian food. This cookbook allows you to bring many of the recipes from the cafe into your own kitchen. My family eats vegetarian and we've found several tasty recipes in this collection.

Did the reviewers who gave this cookbook 5 stars even try making any of the recipes?! There is no way "Candle Cafe" merits a flawless rating! Many other reviewers have pinpointed this book's numerous shortcomings: inaccurate measurements, hard-to-find ingredients, faulty directions. I totally agree and would further emphasize that THIS IS NOT A LOW MAINTENANCE COOKBOOK. "Ingredients found in any grocery store"? How many run-of-the-mill grocery stores carry agave nectar or umeboshi paste? "Quick and easy recipes" for "busy mothers on the go"?! Candle Cafe's recipe for seitan steaks requires cooks to soak wheat dough in the fridge overnight, wash and rinse said dough multiple times over the course of 2 days, boil it in broth for 2 hours, and then marinade the steaks for 2+ hours. Honestly, the average main course in this book takes at least an hour to prepare (this is coming from someone who's tried her hand at at least half of these recipes).The one recipe worth having in this book is seitan piccata; and I would recommend checking out this cookbook from a local library to copy it for free. If you're looking for a practical but delicious vegetarian cookbook, try one by Deborah Madison ("Vegetarian Cooking for Everyone" or "Vegetarian Suppers.") For great vegan recipes (including a really fast homemade seitan recipe) look for "Vegan with a Vengance" by Isa Moskowitz. "Candle Cafe" totally isn't worth the money. Anyone who tells you otherwise is either a friend of the author or someone who hasn't tried making any of these recipes.

As a new vegetarian I was not experienced with many of the herbs and spices called for in this book. After many laborous hours searching via the web and in Farmers Markets I was able to assemble all of the ingredients for many recipes. The recipes are time consuming but the results are "just like the pictures!"

Most noteworthy and very delicious was the tofu with coconut peanut satay and the tempeh burgers with mango kethcup. Absolutely DELICIOUS! You need to prepare a lot of this stuff in advance so you may find it helpful to make your marinades and sauces a day ahead and plan out a menu for the things that you would like to try. After doing so, it saves a lot of time. This cookbook is not for 15/30 minute quick meals. Also you cannot use the microwave in place of your stove.If you decide to purchase the book, it's well worth the time and money.

I suspect the authors reduced the quanties of ingredients in their heads to allow for smaller quantities than they produce in the resturant. )

Many of the recipes call for ingrediants you will need to hunt for, the instructions are missing steps, the measurements are waaaay off, often prep time is very long, and the result can be a disaster; an expensive one if using organic maple syrup. (I've had two things I just had to toss out.)

Do NOT make "Oatmeal Chocolate Chip Cookie, page 188.

Results can also be heavenly. Phyllo Traingles are outstanding. They take HOURS to make, but you end up with enough triangles for about 3 parties. Non-vegans have no clue they are anything but delicious. (Allow time to practice handling the phyllo dough, if you are new to using it.) I ended up cutting the sheets differently than described, in order to allow the 2 tsp filling to even fit. Lots of wasted phyllo, but still used all the filling and made more triangles than you can imagine. If you are going to make them for a big reception, practice a week ahead on a half recipe to get your method figured out. They freeze very well.

As soon as I got home from dinner from the restaurant, I ordered the book. I had a salad at the restaurant which recipe was in thecookbook. I made it that same week. Wow, wonderful pairing of ingredients making for a very lively taste-bud delight.